Whole30 Mushroom-Stuffed Beef Roulade with Garlicky Green Beans
Servings 4
Ingredients
- 5 tablespoons extra virgin olive oil
- 8 ounces cremini mushrooms, finely chopped
- 1 cup finely chopped red onion
- 1/2 cup finely chopped red bell pepper
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- 3/4 cup chopped fresh basil
- 1 tablespoon almond flour
- 1 teaspoon grated lemon zest
- 1 teaspoon salt
- 1 pound green beans, trimmed
- 1/2 teaspoon red pepper flakes
- 1 beef sirloin or round steak (1 1/4 to 1 1/2 pounds)
- 2 tablespoons Whole30-compatible tomato paste
- 1 cup beef bone broth
Instructions
- PREHEAT the oven to 400°F.
- HEAT 1 tablespoon of the olive oil in a large skillet over medium-high heat.
- ADD the mushrooms and cook, stirring occasionally, until lightly browned, about 3 minutes.
- ADD 1/2 cup of the onion and the bell pepper.
- COOK, stirring occasionally, until the onion is tender, 3 minutes.
- ADD half the garlic and the oregano.
- COOK, stirring, for 1 minute more.
- REMOVE from the heat and stir in 1/2 cup of the basil, the almond flour, lemon zest, and 1/2 teaspoon of the salt.
- TRANSFER the mushroom mixture to a bowl and set aside to cool slightly.
- RINSE and dry the skillet.
- TRIM away any excess fat from the edges of the steak.
- PLACE the steak on a work surface.
- With the notched edge of a meat mallet, POUND the steak to about 1/4 inch thick.
- SPREAD the mushroom mixture over the steak to within 1/2 inch of the edges.
- Starting on a long side, ROLL up the meat and tie it with 100% cotton kitchen string.
- In a medium bowl, COMBINE the green beans, 2 tablespoons of the oil, the remaining garlic, and the remaining 1/2 teaspoon salt and toss.
- SPREAD the beans evenly on a large baking sheet. Roast for 18 to 20 minutes, until the beans are lightly browned and crisp-tender.
- In the same skillet, HEAT the remaining 2 tablespoons olive oil over medium-high heat.
- SEAR the meat in the hot oil and cook, turning occasionally, to sear evenly on all sides.
- REMOVE the meat from the skillet.
- ADD the remaining 1/2 cup onion to the skillet.
- COOK, stirring, until softened, about 5 minutes
- STIR in the tomato paste, then whisk in the broth.
- BRING the broth to a boil.
- RETURN the meat to the skillet and spoon some of the sauce over the meat.
- COVER and reduce the heat to medium-low.
- SIMMER gently, turning once, until the internal temperature of the roulade is 160°F, 8 to 10 minutes.
- SPRINKLE with the remaining 1/4 cup basil.
- TRANSFER the roulade to a cutting board and let rest for 5 to 10 minutes.
- REMOVE the string and cut into 1/2-inch-thick slices.
- SERVE the meat and sauce with the green beans.